Vanilla-Basil Rice Pudding with Honey-soaked Raspberries

(from Klitif’s recipe box)

Source: Woman's Day magazine (from RecipeThing user Lucianolinda)

Serves 4 people

Categories: custard, flan, mousse, pudding

Ingredients

  • 1/4 cup honey
  • 1 1/2 cups fresh raspberries
  • 2 cups 1% milk, divided
  • 1 1/2 cups water
  • 1 cup Arborio rice
  • 1/4 tsp. kosher salt
  • 3/4 cup nonfat sweetened condensed milk
  • 2 egg yolks
  • 1 tsp. orange zest, minced
  • Seeds from 1 vanilla bean
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. minced fresh basil
  • 2 Tbsp. pistachios, chopped

Directions

  1. Heat honey in a microwave for 30 seconds, or until thin. Toss with berries and set aside.
  2. Simmer 1 1/2 cups milk, water, rice and salt in a saucepan over low heat, covered, for 25 minutes, whisking every 10 minutes.
  3. Combine remaining 1/2 cup milk, condensed milk, yolks and zest in a bowl; whisk in 1 cup cooked rice. Add yolk mixture and vanilla seeds to the rice; whisk constantly over low heat until thickened, 5 minutes.
  4. Off heat, stir in butter and basil. Serve pudding warm with the raspberries, garnished with pistachios.

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